After making the Walton’s Cotto Salami and H Summer Sausage, my Hungarian in-laws are sure that I can reproduce their favorite Hungarian Szegedi.
I am planning on using the Summer Sausage smoking and cooking method (final cook to 160 F).
So far my recipe is:
25 lb. meat block
1 cup Kosher salt
1/3 cup sugar
3/4 cup minced garlic
2/3 cup black pepper
4 1/4 cup sweet paprika
1/3 cup hot paprika
1 1/2 quart water
1 oz. package Sure Cure
My questions are:
Is there enough salt in the recipe to be safe?
Is the 1 oz. Sure Cure the right amount?
Should I use carrot fiber?
Should I use the Encapsulated Citric Acid?
Is there a Walton’s spice unit that I could start with and just add the paprika? Maybe the mild W Summer?
Your input would be greatly appreciated

Chemist, I specialize in fertilizer production.